MILLER'S ORANGE PARK ALE HOUSE

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell egg ambient temperature at 56F in small flip top reach in cooler in kitchen. Per employee, eggs have been in the same cooler overnight. Also, opened gallon of milk in walk-in cooler with no date mark. Manager unsure of when opened. Warning - From follow-up inspection 2025-07-24: No violation. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Shell egg ambient temperature at 56F in small flip top reach in cooler in kitchen. Per employee, eggs have been in the same cooler overnight. Also, observed cut tomato (47F - Cold Holding); cheese (53F - Cold Holding); cut lettuce (56F - Cold Holding); meatloaf (49F - Cold Holding); ham (49F - Cold Holding); sautéed mushroom (53F - Cold Holding); sautéed onion (54F - Cold Holding); sliced cheeses (45F/47F/49F/47F/47F - Cold Holding) in small flip top reach in cooler in kitchen. Per employee, all products placed in cooler within the last two hours. All products moved to walk in freezer. Temperatures taken approximately 20 minutes later with all products between 27F-37F. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-07-24: In small flip top reach in cooler, cut tomato 48F/45F, cut lettuce 58F, shredded cheese 54F, sliced cheese 47F. Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cell phone then grabbed a clean plate and then put on glove without washing hands first. Inspector coached employee and employee washed hands. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell egg ambient temperature at 56F in small flip top reach in cooler in kitchen. Per employee, eggs have been in the same cooler overnight. Also, opened gallon of milk in walk-in cooler with no date mark. Manager unsure of when opened. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Shell egg ambient temperature at 56F in small flip top reach in cooler in kitchen. Per employee, eggs have been in the same cooler overnight. Also, observed cut tomato (47F - Cold Holding); cheese (53F - Cold Holding); cut lettuce (56F - Cold Holding); meatloaf (49F - Cold Holding); ham (49F - Cold Holding); sautéed mushroom (53F - Cold Holding); sautéed onion (54F - Cold Holding); sliced cheeses (45F/47F/49F/47F/47F - Cold Holding) in small flip top reach in cooler in kitchen. Per employee, all products placed in cooler within the last two hours. All products moved to walk in freezer. Temperatures taken approximately 20 minutes later with all products between 27F-37F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. See stop sale. Opened gallon of milk in walk-in cooler with no date mark. Manager unsure of when opened.

Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen with no hair restraint or beard guard. Manager supplied hat and beard guard. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor under and behind kitchen equipment and under dishmachine is soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on back prep reach in cooler are soiled. Underplating around soda nozzles on both machines are soiled. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On small flip top reach in cooler at expo window, sautéed onions (50F - Cold Holding); cheese (52F - Cold Holding); sautéed peppers (46F - Cold Holding); cut tomato (45F/48F - Cold Holding); cut lettuce (46F - Cold Holding); sautéed mushrooms (48F - Cold Holding); shell egg ambient (49F - Cold Holding); ham (46F - Cold Holding); roast beef (45F - Cold Holding). Employee states he unplugged unit 1.5 hours prior and plug was found not plugged back in all the way into the outlet. Unit plugged in and ambient temperature is 38F. All products were placed in reach in freezer and temperatures between 37F-40F approximately 20 minutes later. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for Toby B expired 11-14-2020.

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom.

Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Floors under fryers, under equipment in kitchen and in walk in freezer are soiled. Wall at kitchen handwash sink by breading area is soiled. Wall and floor under and around dishmachine is soiled. Repeat Violation

Basic - Food stored on floor. Open case of fryer oil on floor by three compartment sink.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior tops of both kitchen and back prep microwaves are soiled. Interior of oven by walk in cooler has debris build up. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under flat grill has accumulation of food debris. Areas around soda nozzles on both service station soda machines are soiled. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two opened employee beverages in reach in cooler across from breading station. Manager removed both beverages. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Take out cups in dispenser by soda machine has the inside of the last cup at top exposed. No cover present.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately three dozen fly larvae in corner to left of walk in cooler. Employee killed larvae and cleaned area. Observed 10 live flying insects throughout kitchen, ware washing and food storage areas. Corrective Action Taken Admin Complaint

High Priority - Wastewater backing up through floor drains. Floor drain under dishmachine clogged with standing water in and around area of drain. Operator removed excess water, cleaned and sanitized floor area. Corrective Action Taken Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 10ppm. Operator re attached sanitizer hose to machine and retested at 100pm. Corrected On-Site Repeat Violation

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at equipment observed hanging below flood rim. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler on cook line observed cut tomatoes (62F - Cold Holding); slaw mix (48F - Cold Holding); shredded cabbage (46F - Cold Holding). Operator stated items were prepped and placed in cooler 2.5 hours prior and placed items in freezer. Observed .5 hour later at second temps, cut tomatoes, 30 min later (58F - Cold Holding); slaw mix, 30 min later (47F - Cold Holding); shredded cabbage, 30 min later (45F - Cold Holding). Operator voluntarily discarded items. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler under grill observed, fish (46F - Cold Holding). Operator stated fish prepped no longer than 30 minutes prior to taking temperature and placed ice bags on product. Observed sour cream portions under server window sour cream (46F - Cold Holding) and had been in ice bath from an hour prior. Operator moved portions into freezer and added water to ice bath. Observed on cook line at breading station, chicken (210F - Cooking); chicken (45F - Cooling); chicken (49F - Cooling). Operator stated chicken was just prepped 30 minutes prior and moved to freezer. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In reach-in cooler on cook line observed cut tomatoes (62F - Cold Holding); slaw mix (48F - Cold Holding); shredded cabbage (46F - Cold Holding). Operator stated items were prepped and placed in cooler 2.5 hours prior and placed items in freezer. Observed .5 hour later at second temps, cut tomatoes, 30 min later (58F - Cold Holding); slaw mix, 30 min later (47F - Cold Holding); shredded cabbage, 30 min later (45F - Cold Holding). Operator voluntarily discarded items.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees working over 60 days. Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of chemical not labeled behind bar. Operator voluntarily discarded bottle. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in dry storage area employee drink stored over shortening, next to metal lids and next to slicer. Observed on cook line employee drink store next to cutting board in use for celery. Operator removed both drinks during inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage area observed employee bag stored on prep table over shortening and next to metal lids and a slicer. Operator removed employee bag during inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. At server station observed multiple stacks of cups stored wet. Operator I stacked cups during inspection. Corrected On-Site Repeat Violation

Basic - Garbage can located outside has no lid or lid open/broken. Observed dumpster lid broken off of one dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed two handwash sinks behind bar needing a sign.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple handles on equipment on cook line observed with buildup. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed multiple containers with old labels located in clean dish shelf in dish area. Corrected On-Site

Basic - Single-service articles improperly stored. Observed in back prep area multiple stacks of togo containers not inverted. Operator turned containers over during inspection. Corrected On-Site Repeat Violation

Basic - Stored food not covered. In walk-in cooler observed bucket of pickles stored without lid. In walk-in freezer observed ice cream stored without lid. Corrected On-Site Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In beer cooler observed concrete floor not sealed. Repeat Violation

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple handles for reach in coolers. Multiple gaskets for coolers and freezers in kitchen. Exterior and sides of cooking equipment on cook line. Hood filters above cooking equipment. Multiple blue storage shelves in kitchen and storage areas. Area around soda nozzles located at both server beverage stations. Repeat Violation Warning - From follow-up inspection 2022-04-27: Multiple gaskets for coolers and freezers in kitchen. Exterior and sides of cooking equipment on cook line, flattop sides and back. Hood filters above cooking equipment. Multiple blue storage shelves in kitchen and storage areas. Area around soda nozzles located at both server beverage stations Time Extended - From follow-up inspection 2022-06-27: Multiple gaskets for coolers and freezers in kitchen. Gaskets on double door reach-in cooler on cook line observed still having food debris buildup. Exterior and sides of cooking equipment on cook line, flattop sides and back. Buildup on sides of fryers and grill remain. Hood filters above cooking equipment. Observed hood filters no longer an issue. Multiple blue storage shelves in kitchen and storage areas. Racks observed clean and no longer an issue. Area around soda nozzles located at both server beverage stations Observed some buildup remaining around nozzle areas. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple handles for reach in coolers. Multiple gaskets for coolers and freezers in kitchen. Exterior and sides of cooking equipment on cook line. Hood filters above cooking equipment. Multiple blue storage shelves in kitchen and storage areas. Area around soda nozzles located at both server beverage stations. Repeat Violation Warning - From follow-up inspection 2022-04-27: Multiple gaskets for coolers and freezers in kitchen. Exterior and sides of cooking equipment on cook line, flattop sides and back. Hood filters above cooking equipment. Multiple blue storage shelves in kitchen and storage areas. Area around soda nozzles located at both server beverage stations Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in kitchen reading 0 ppm. Bar dish machine reading 0 ppm. Both sanitizer containers empty. Both replaced and tested 100 ppm. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line handled personal cell phone and engaged in food preparation. Manager instructed employee on proper hand washing procedures. Corrective Action Taken Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Prep cook in prep area constantly touching face while engaged in food preparation. Manager instructed employee on proper hand washing procedures. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in kitchen area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License displayed expired June 1, 2020.

High Priority - Pesticide-emitting strip present in food prep area. Pest strip hanging in bar area. Manager removed and discarded. Corrected On-Site

High Priority - Spray hose at equipment lower than flood rim. Spray hose for tilt kettle.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in flip top cooler near fryers stored more than four hours 52F. Chicken discarded. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in flip top cooler near fryers stored more than four hours 52F. Chicken discarded. In flip top cooler, cheese, onions and coleslaw 54F. Items placed into service approximately two hours prior. Items moved to walk in cooler to cool. In reach in cooler on cook line, hard boiled eggs 57F. Eggs placed into service approximately two hour prior. Eggs moved to walk in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing orange chemical cleaner in dry storage unlabeled with togo items. Manager moved and properly stored bottle. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at end of splitter attached to mop sink faucet in back kitchen where black hose is attached.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Cutting boards in back prep area. Flat top grill on cook line. Interior of both ice bins in server stations. Interior of ice machine in kitchen. Cheesemelter on cook line. Flour scoop stored with heavy debris. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking complete access to hand sink on back line prep area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available. Repair company provided strips. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand washing sink in back prep area across from dish machine. Soap provided. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees working at time of inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta prepared yesterday in reach cooler on back line prep area. Employee dated product. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing orange chemical cleaner in dry storage unlabeled. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Multiple clean dishes on dirty shelving in dish area.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on top of flip top cooler on cook line. White cutting board not in use leaning against hand sink on back line prep area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee drinks located on shelf with togo items. Items discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black employee jacket hanging on rack with togo items. Jacket was removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans in dish area. Green cups stacked in both beverage stations.

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor under cooking and refrigeration equipment on cook line. Floor under Ice machine in kitchen. Floor under dish machine and dish storage areas. Floor in walk in cooler and walk in freezer. Floor under flour bin on cook line. Floor under both server stations. Floor in bar area. Walls in dish area. Walls begin cooking equipment in kitchen. Ceiling and ceiling vents in kitchen. Repeat Violation

Basic - Garbage can located outside has no lid or lid open/broken. One dumpster had both lids open. Employee closed lids. 2nd dumpster missing both lids.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Tongs on grill handle.

Basic - No copy of latest inspection report available. Last inspection not available.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs at both hand washing sinks in bar. Inspector emailed signs. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple handles for reach in coolers. Multiple gaskets for coolers and freezers in kitchen. Exterior and sides of cooking equipment on cook line. Hood filters above cooking equipment. Multiple blue storage shelves in kitchen and storage areas. Area around soda nozzles located at both server beverage stations. Repeat Violation Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. Odor present in kitchen area. Warning

Basic - Old labels stuck to food containers after cleaning. Clean storage pans in dish and prep areas.

Basic - Single-service articles improperly stored. Togo items stored on floor in outside storage room. Manager moved onto racks. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Multiple tubs of ice cream and desserts in walk-in freezer uncovered.

Basic - Unsealed concrete floor in food preparation, food storage, ware washing area or bathroom. Concrete floor in beer cooler not properly sealed.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in soiled water in mop bucket. Mop moved. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth laying on top of cooler in bar area. Employee removed and placed in sanitizer bucket.

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream (49°F - Cold Holding); cooked mushrooms (59°F - Cold Holding) in reach in coolers through out kitchen, per manager all coolers where stocked around 11am, temperature check around 2:30pm, all items moved to walk in cooler and walk in freezer. All items except sour cream at 46°F and cooked mushrooms at 48°F where at or below 41°F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (46°F - Cold Holding); spinach dip (46°F - Cold Holding); cut lettuce (57°F - Cold Holding); buttermilk batter (49°F - Cold Holding); raw chicken wings (49°F - Cold Holding); raw chicken strips (53°F - Cold Holding); egg rolls (53°F - Cold Holding); buttermilk (56°F - Cold Holding); sour cream (49°F - Cold Holding); cut lettuce (49°F - Cold Holding); shredded cheese (46°F - Cold Holding); cooked mushrooms (59°F - Cold Holding); feta (56°F - Cold Holding); wontons (55°F - Cold Holding); sliced cheese (52°F - Cold Holding); raw fish (49°F - Cold Holding); Mac and cheese (55°F - Cold Holding) all items in reach in coolers through out kitchen, per manager all coolers where stocked around 11am, temperature check around 2:30pm, all items moved to walk in cooler and walk in freezer. All items except sour cream at 46°F and cooked mushrooms at 48°F where at or below 41°F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. diced tomatoes (49°F - Cooling); Cole slaw (49°F - Cooling); pico de gallo (49°F - Cold Holding); guacamole with diced tomatoes (49°F - Cooling) in reach in coolers on cook line, per manager all items where prepared around 11am, temperature check around 2:30pm, all items moved to walk in freezer, pico de gallo retemp at 45°F, diced tomatoes at 46°F, Cole slaw at 48°F, guacamole with cut tomatoes at 47°F, time of retemp was 3:45pm.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. diced tomatoes (49°F - Cooling); Cole slaw (49°F - Cooling); pico de gallo (49°F - Cold Holding); guacamole with diced tomatoes (49°F - Cooling) in reach in coolers on cook line, per manager all items where prepared around 11am, temperature check around 2:30pm, all items moved to walk in freezer, pico de gallo retemp at 45°F, diced tomatoes at 46°F, Cole slaw at 48°F, guacamole with cut tomatoes at 47°F, time of retemp was 3:45pm. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked pork (125°F - Hot Holding); tomato soup (119°F - Hot Holding); brown gravy (120°F - Hot Holding); black beans (123°F - Hot Holding) in hot holding unit at end of cook line, per manager all items have been in warmer for two hours, all items reheated to 165°F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of all reach in coolers in kitchen. Underside of both ice bin of soda machines at wait stations. Cutting board on reach in cooler make table by walk in cooler has build up of stains. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee on cook line did not have a beard guard, employee put mask on during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door opening to all reach in coolers in kitchen. Speed racks in walk in cooler near door. Repeat Violation

Basic - Single-service articles improperly stored. Two dispenser tubes at wait stations with to go cups do. Not have any covers.

Basic - Straws provided for are not individually wrapped or in an approved dispenser. Unwrapped stir straws in open glass cup at bar.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish manchineel has a build up of debris.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour at end of cook line by walk in cooler.